Gastronomsko-turistični tehnik/gastronomsko-turistična tehnica

The holder of the certificate is qualified to:  

• adapt a catering and tourist offer to different target groups;  
• undertake preparation procedures and serve meals;  
• perform catering and hotel activities in compliance with regulations and develop a property; 
• communicate in the business context in Slovenian and two foreign languages;  
• use contemporary ICT tools;  
• present and communicate information on Slovenia’s natural and cultural heritage;  
• draw up, design and prepare menus, menu lists, vine lists and beverage price lists;  
• provide and sell catering facility services.

Optional:  

• prepare dishes from all types of food and ensure they are included in menus for regular meals;  
• plan, organise and provide for regular and special meals;  
• prepare typical Slovenian national dishes, other nation’s dishes, various forms of alternative nutrition dishes and basic diets; 
• perform preparatory and finishing catering activities and prepare an offer in writing;  
• serve dishes, meals, beverages and drinks in different ways and in different types of catering facilities;  
• plan, organise and serve complex and extraordinary special meals in catering facilities and outside their premises;  
• include and prepare dishes and mixed beverages by way of a catering offer before a guest and recommend beverages to complement dishes and menus;  
• conduct tasks linked to accompanying tourist guiding services and information;  
• sell tourist products, plan package programmes, search information, carry out booking and payment procedures;  
• search, evaluate data and submit information on tourist programmes in a host of foreign languages;  
• provide reception services, communicate information and liaise work between departments;  
• prepare menus for diets in cooperation with a diet expert;  
• select permitted food and appropriate technology procedures, prepare dishes and drinks for different diet and service;  
• take an order, elaborate an offer, organize, manage and conduct catering;  
• make different food decorations and control the quality of raw materials and products by employing different methods; 
• prepare typical dishes in a traditional and contemporary fashion by providing for proper service;  
• organize, evaluate and carry our complex, attractive and special animation categories;  
• compile flat-rate programmes for interesting destinations for the market by including accompanying documents and by calculating performance and by reporting on the success of the programme;  
• organize, manage and control supplementary activities in a hotel;  
• promote, coordinate and network individual tourist entities within a tourist destination;  
• prepare national, complex restaurant confectionery wares and confectionery wares from different cuisines;  
• include and prepare dishes and mixed beverages by way of a catering offer in front of guest.

In addition, the holder of the certificate also upgraded his/her key professional skills and competences with key general knowledge and skills in line with national standards.